Appetizer

Best Caramelized Onion Dip

Caramelized Onion Dip

This is the best caramelized onion dip recipe, made with yellow onion, butter, maple syrup, cream cheese, and sour cream, Creamy, and flavorful appetizer, perfectly pair with vegetable crudités and gluten-free crackers.

It takes approximately one hour to fully caramelize onions in order to achieve the rich, dark color and incredible flavor that makes them such a welcome addition to so many dishes.

However, that dark color won’t work for this recipe. Here, the onions are cooked just until they are a beautiful golden brown and then given a boost of flavor with the addition of apple cider vinegar and real maple syrup. The result is a visually appealing and tasty dip your friends and family are going to love!

Ingredients for this Recipe :

  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, ends removed and sliced root to tip ¼” thick
  • 2 tsp dried rosemary
  • Sea salt and black pepper, to taste
  • 3 tbsp apple cider vinegar
  • 2 tbsp real maple syrup
  • 4 oz. cream cheese
  • 1/2 cup sour cream
  • 2 tbsp fresh chives, finely chopped, divided
  • To serve: Vegetable crudités and/or gluten-free crackers

Note : Avoid slicing the onion too thin to prevent over-browning. Aim for consistent one-quarter inch slices instead.

How to Make Caramelized Onion Dip :

Step One:

Heat olive oil and butter in a large skillet over medium heat. Once hot, add the onion and rosemary and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onions are golden-brown, approximately 25-30 minutes.

Step Two:

Deglaze the skillet by adding the apple cider vinegar and gently scraping up any brown bits off the bottom with a spatula. Drizzle the maple syrup on top and stir to combine. Remove from heat and cool for 5 minutes.

Step Three:

Transfer the onions to a mixing bowl and add the cream cheese, sour cream, and one tablespoon of fresh chives. Season with salt and black pepper, to taste, and stir to combine.

Step Four:

Transfer the caramelized onion dip to a serving bowl and garnish with the remaining fresh chives. Serve immediately with an assortment of vegetable crudités and/or gluten-free crackers. Enjoy!

onion dip recipe

Other Dip Recipes –

Mediterranean Layer Dip – Mediterranean Layer Dip Recipe

Artichoke Dip with Chips – Spinach Artichoke Dip with Corn Tortilla Chips

More Appetizer Recipes –

Classic potato skins recipe – Classic Baked Potato Skins

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Best Caramelized Onion Dip

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Appetizer American
Serves: 5
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

The best caramelized onion dip recipe, Creamy, and flavorful appetizer, perfectly pair with vegetable crudités and gluten-free crackers.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, ends removed and sliced root to tip ¼” thick
  • 2 tsp dried rosemary
  • Sea salt and black pepper, to taste
  • 3 tbsp apple cider vinegar
  • 2 tbsp real maple syrup
  • 4 oz. cream cheese
  • 1/2 cup sour cream
  • 2 tbsp fresh chives, finely chopped, divided
  • To serve: Vegetable crudités and/or gluten-free crackers

Instructions

1

Heat olive oil and butter in a large skillet over medium heat. Once hot, add the onion and rosemary and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onions are golden-brown, approximately 25-30 minutes.

2

Deglaze the skillet by adding the apple cider vinegar and gently scraping up any brown bits off the bottom with a spatula. Drizzle the maple syrup on top and stir to combine. Remove from heat and cool for 5 minutes.

3

Transfer the onions to a mixing bowl and add the cream cheese, sour cream, and one tablespoon of fresh chives. Season with salt and black pepper, to taste, and stir to combine.

4

Transfer the dip to a serving bowl and garnish with the remaining fresh chives. Serve immediately with an assortment of vegetable crudités and/or gluten-free crackers. Enjoy!

Notes

Avoid slicing the onion too thin to prevent over-browning. Aim for consistent one-quarter-inch slices instead.

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